African Curried Coconut Soup with Chickpeas

1 and 1/2 Cup Chickpeas, Soaked overnight

Overnight soak the beans.

3 Cups Water
1 Tbsp Salt

In the morning, put the soaked beans in a pot, add water, salt, bring it to boil, once it starts to boil, bring it to low and cover and simmer for 30 minutes. Drain and keep aside.

1 Cup Millet
3 Cups Water

Add millet and water to a pan, cover the pan, bring to a boil, them simmer in low for 25 minutes, set aside.

2 Tbsp Coconut Oil
1 Cup Onion, Chopped
1 Red Bell Pepper, Chopped
2 Jalapeño Chili, Finely Chopped (DO NOT remove seeds)
1 Bunch Green, Stems Chopped (Lacinato Kale or Collard or Swiss Chard)

Heat oil in a pan, add onion, bell pepper, jalapeño, green stems saute for 5 minutes in medium flame.

1 Tbsp Garlic, Grated (4 Garlic Cloves)

Add garlic and saute for 1 more minute.

1 Cup Tomato, Chopped

Add tomatoes, mix well, increase the heat to high, cover and cook for 3 minutes.

1 Tbsp Curry Powder
2 Tsp Salt
2 Tsp Black Pepper Powder
4 Cup Water

Add cooked chickpeas, curry powder, salt, black pepper powder, water, bring it to a boil over high heat, reduce the heat to low, simmer, uncovered for about 10 minutes

1 Bunch Green, Leaves Chopped (Lacinato Kale or Collard or Swiss Chard)

Add greens, cook for 3 more minutes in medium flame.

1 (13.5 oz) Can Light Coconut Milk
1 Tsp Curry Powder

Add coconut milk, cooked millet, curry powder and cook for 4 more minutes in medium flame.

Yields: 12 Cups
Serves: 6
Taste Note: Tastes GOOD. This time I added just 1 Jalapeño and i deseeded it, next time, i will add 2 Jalapeño with seeds.
Source: joanne-eatswellwithothers